Chorizo Potato Skillet Breakfast

Ingredients

• 8 oz Spanish chorizo
• 1 lb medium potatoes
• 1 medium yellow onion
• 2 tbsp olive oil
• 2 cloves garlic cloves
• 8 whole eggs
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika
• 2 tbsp fresh parsley

Instructions

1. 1

   Dice the potatoes into 0.5-inch cubes and finely chop the onion and garlic. Slice the chorizo into quarter-inch rounds. This prep ensures even cooking throughout the skillet.

2. 2

   Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to turn golden brown and crispy at the edges.

3. 3

   Add the chorizo slices and continue cooking for 3-4 minutes, stirring occasionally, until the chorizo releases its oils and becomes fragrant. The potatoes should be nearly cooked through at this point.

4. 4

   Stir in the diced onion and minced garlic, cooking for 2-3 minutes over medium heat until the onion softens and becomes translucent. Season with smoked paprika, salt, and black pepper.

5. 5

   Create 8 small wells in the potato-chorizo mixture by pushing it aside gently. Crack an egg into each well, then cover the skillet with a lid or foil and reduce heat to medium-low.

6. 6

   Cook for 5-7 minutes until the egg whites are set but the yolks remain runny, or adjust cooking time to your preference for doneness. The steam under the cover will cook the eggs gently without drying them out.

7. 7

   Remove from heat and sprinkle fresh chopped parsley over the top. Serve directly from the skillet, ensuring each portion gets potatoes, chorizo, and an egg.

Tools you’ll need

• Large skillet (10-12 inch)
• Skillet lid or foil
• Wooden spoon

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